Connect with emerging culinary professionals and
help shape the future of the American Culinary Federation.

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ACF is
currently accepting applica
tions for national officers of the Young Chefs Club. If you are an ACF
member age 18-25\, take this important step to ignite your career and app
ly by Dec. 1. Do you know a young
chef? Please encourage them to enhance their career journey with this exc
iting networking opportunity.

This annual show is one o
f the largest food service show on the east coast where customers can see
the newest items in food service\, equipment and supplies\, and receive di
scounts on new and existing items. They will have over 170 of the best ven
dors in the country attending including: Rubbermaid\, Vollrath\, Cardinal\
, Clorox\, Oneida\, Steelite\, Dinex\, Cambro\, and more. This is a great
event and a great way for us to say thank you to our customers. FREE.

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No cost to attend. Existing customers can pre-register with their sal
esperson. NCCA attendees can pre-register with Ray Riddle at rriddle@culpepergarden.org

Fro
m July 1 to August 31\, 2018\, professional chefs and foodservice operator
s are invited to participate in Minor’s® Flavor Expedition recipe contest
for a chance to win $10\,000 and a trip to Lyon\, France\, to watch the Bo
cuse d’Or culinary competition January 29-30\, 2019. Winners will be annou
nced on Minor’s website www.Fl
avorMeansBusines.com in November.

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More than $15\,000 in additi
onal bonus prizes will be awarded throughout the competition. Each entrant
may receive one FREE sample of their choice from the contest’s list of el
igible products.

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The Flavor Expedition is presented annually to ce
lebrate the commercially ambitious chef\, and recognize culinarians with a
heart for distinctive flavor and craftsmanship— those who believe in unco
mpromised creativity.\n“As James Beard Award-winning chef Kevin Nash
an so eloquently put it\, the Bocuse d’Or’s focus on classic technique — n
ot simply the dishes\, but vital building blocks like properly made stock
— is as important ever. Similarly\, Minor’s line of culinary ingredients h
ave stayed true to long-standing culinary traditions. New products\, like
our Farm to Label™ Bases and GreenLeaf™ Pestos\, push the industry forward
through the use of hero ingredients and cutting edge technology—instead o
f artificial additives— to meet the demands of today’s modern kitchens and
ingredient-savvy diners\,“ stated Gamze Konal\, Minor’s marketing manager
.

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To enter\, operators must submit their original recipe at www.Fl
avorMeansBusiness.com before Friday\, August 31\, 2018. To qualify\, recip
e submissions must include at least one (1) Minor’s Ready to Flavor™ ingre
dient from the list of eligible products:\n• NEW! Classical Reductio
ns™ Reduced Chicken Stock\n• Any Farm to Label™ Gluten Free Base mad
e with Natural Ingredients\n• Any Classic or Latin Flavor Concentrat
e\n• NEW! GreenLeaf™ Basil Pesto or Cilantro Pesto

Additional Prizes:\nTwo runners up will receive an autographed copy of Bocuse in Your Kitch
en\, along with:\n• 1st Runner Up will receive $5\,000\n• 2nd
Runner Up will receive $2\,500

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The contest entry period runs 7/1/1
8 – 8/31/18. Limit one entry per person. NO PURCHASE NECESSARY TO ENTER. T
he Minor’s® Flavor Expedition Recipe Contest is open to legal residents of
the 50 US and DC\, 18 and older (or 19 for residents of AL and NE) AND wh
o are Foodservice Operators that develop or prepare recipes for menu items
served to paying guests as their primary form of employment. Begins on 7/
1/2018 at 12:00:01 a.m. ET and ends on 8/31/2018 at 11:59:59 p.m. ET. Winn
er must be able to travel 1/27/19-2/1/19. Visit www.flavormeansbusiness.co
m/FERC for how to enter and full official rules. Void where prohibited\, r
estricted\, or taxed by law. Sponsor: NESTLÉ USA\, Inc.\, 1812 N Moore St\
, Arlington\, VA 22209

CANCELLED DUE T
O WINTER STORM

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Come join the NCCA for an exciting night of live c
hef demos\, great food and drinks\, and a tour of the newly opened MGM Nat
ional Hotel.

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Host Chef\, Greg Sharpe and his team
will provide two educational demos: one from acclaimed Executive
Pastry Chef\, Sylvain Bortolini and the second from Cole
Dickson\, Executive chef of Voltaggio Br
others Steakhouse. Sponsor Abby Massey from The Common Ma
rket will provide fresh produce and a presentation of their fanta
stic farm-to-table sourcing from regional\, family-owned farms. Food and d
rink and a tour of the facility will follow.

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While our action-pack
ed culinary journey promises to be filled with amazing demos\, food and ne
tworking with area chefs\, be sure to also check out the exciting amenitie
s at MGM National Harbor. This state-of-the-art facility boasts over 234 r
ooms\, 15 dining options from fast-casual to fine dining\, 18\,000 sq. ft.
of high-end retail shops\, 2 lively bar and lounge experiences and more t
han 125\,000 sq. ft. of live gaming.

DESCRIPTIO
N

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Come join the NCC
A and the Greater Baltimore Chef’s Association for an exciting presentatio
n from the California Olive Oil Council at Cattail Creek Country Club in G
lenwood\, MD.

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Host Chef\, Tom Caswell and his tea
m will provide the food paired with the amazing olive oils from California
. This is a terrific opportunity to network with our sister chapter in Bal
timore while getting a crash course in a how to source\, taste and identif
y various oils. In addition we will offer a 50/50 raffle to benefit the GB
CC and a “President’s Raffle” for a Joule Immersion Circulator\, $150 gift
card to JB Prince.com\, and a Shun Chef’s knife. The President’s Raffle w
ill be awarded in December at the Greater Baltimore Chapter Holiday Social
.

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Tickets to the event are $10 for members and $15 for non-members
. If you already paid for the March meeting (that we had to cancel due to
the winter storm) then please contact me and we will apply this to the Apr
il meeting. There are only 25 spaces availalbe for this event\, so please
RSVP early to get a seat.

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FAQs

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Ar
e there ID or minimum age requirements to enter the event?

\n<
p>18 years or older.\n

What are my transportation/parking op
tions for getting to and from the event?

Remove your
toques and aprons and join your peers for a happy hour social at Earls Kit
chen and Bar in Tysons. We reserved the whiskey bar area that features com
fortable lounge chairs\, sliding glass doors to an outdoor firepit\, and o
f course\, their highly-acclaimed signature drink menu.

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This is a
great opportunity to invite friends\, foodies and vendors for an evening o
f camaradarie in a friendly\, sophisticated setting with inventive food an
d drinks. Ticket price includes two (2) drink tickets and globally inspire
d dishes created by host chef Ryan Spicknell (chapter secretary) and his t
alented culinary team. While there will be plenty of food to try\, you can
always head to their dining room afterwards. Check out Chef Spicknell’s l
ocally sourced menu at: https://e
arls.ca/locations/tysons-corner/menu/kitchen.

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So br
ing a friend and enjoy a few hours of happiness with your fellow foodies.
This is an excellent recruiting event if you have any co-workers or indust
ry partners thinking of joining the chapter. If you already paid for the c
ancelled March meeting\, we will happily apply it towards this event. Cont
act Chris Britton at: Christopher.britton@us.n
estle.com if you would like your refund applied. We look forward to se
eing you May 22nd at Earls.

Join the Nation’s Capital Chef’s A
ssociation for our annual golf tournament on Monday\, August 7\, 2017. Thi
s is our largest fundraising event of the year with proceeds benefitting D
C Central Kitchen and ACF Team USA. It is sure to be a fun-filled day with
plenty of food and beverage provided by host chef Ray Chen and his talent
ed culinary brigade\, best-ball golf tournament with lots of great prizes
and an exciting raffle.

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All players will receive a gift bag\, free
use of the practice facilities\, golf\, and lunch followed by a terrfic a
wards dinner. The schedule for the event is as follows:

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11
am: Registration opens

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12 pm: Lunch

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1pm: Shotgun start

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6pm: Awards Dinner and raffle drawing

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Please be
sure to book your player package early and enjoy a fun day with your peer
s. If you would like to sponsor a hole\, donate items for our raffle or vo
lunteer for the event\, please contact Chris Britton at: christopher.britton@us.nestle.com or call: 703-472-4782.

Th
e Chesapeake Chefs Challenge is a live cooking competitio
n held at the Mid-Atlantic Food\, Beverage & Lodging Expo on Sept
ember 26th and 27th. Each chef will compete for 60 minutes in the hopes of
winning top-three prize packages and ACF medals.

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Attendees are in
vited to watch the excitingcompetition throughout both d
ays. Finished plates and delectable desserts will be on display. Winners w
ill be announced on Wednesday\, September 27th on the Main Stage.

Come on out
for an afternoon of fun hosted by our friends at Keany Produce. Activities
will include a farm tour\, pumpkin carving and delicous snacks and entert
ainment provided by the good people at Shlagel Farms in Waldorf\, MD. This
will be a great opportunity to meet new members\, try some fresh\, local
produce and enjoy a crisp\, fall day with your fellow chefs. This event is
open to all NCCA members\, vendors and friends of the chapter and their g
uests. There is no cost to attend\, but please RSVP below so we can plan a
ccordingly.

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We look forward to seeing you there!

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F
AQs

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Are there ID or minimum age requirements to e
nter the event?

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No. This is open to all chapter members a
nd their friends and family.

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What are my transportation/pa
rking options for getting to and from the event?

DESCRIPTION

Remove your toques and raise a pint at Port City Brewing C
o. in Alexandria\, VA. We reserved the upstairs Lighthouse Lounge that com
fortably accommodates 50 people so bring friends and family for a happy ho
ur social with your culinary peers. Ticket price includes two (2) drink ti
ckets and some light food. Check out all the awesome beers they are pourin
g in November at: http://www.portcitybrewing.c
om/the-beer/

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Bring a friend and enjoy a few hours of happiness
with your fellow foodies. This is an excellent recruiting event if you ha
ve any co-workers or industry partners thinking of joining the chapter. We
look forward to seeing you November 6th at PCB.

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FAQs

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Are there ID or minimum age requirements to enter the
event?

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Must be 21 or older to attend this event.

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What are my transportation/parking options for getting to and fro
m the event?

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Parking is free at the Brewery. It is about
a 1/4 mile walk from the Old Town Alexandria metro stop – a good way to wo
rk off the beers.

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Do I have to bring my printed
ticket to the event?

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No. We will have a print out availa
ble of all paid attendees.

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Is my registration fee or ticke
t transferrable?

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Yes.

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Is it ok if the nam
e on my ticket or registration doesn’t match the person who attends?

CUISINE U’S TWO DAY CLASS INCLUDES:\nAttendees
will learn how to put preferments to work\, from artisan to industrial sca
le\; how to improve flavor\, texture\, dough handling\, and shelf life\; r
emoving additives and preservatives from existing products and much more.<
/p>\n

Kick off 2018 w
ith your fellow culinarians at Ping Pong Dim Sum in Chinatown. Host Chef a
nd long time friend of the chapter\, Nishan Amenu\, will sample some of hi
s best dim sum along with a cash bar to ward off that January chill. Chef
Tim Recher\, CEC will conduct a 1-hour seminar on the certification proces
s with the ACF along with some highlights of the challenging CMC exam. If
you ever considered getting certified through the ACF or just want to lear
n more about the rewards of certification\, then this is the seminar for y
ou. Plus\, all attendees will earn 1.0 Continuing Education Hour (CEH) tow
ards their renewing or initial certification.

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Street parking is li
mited\, but there are plenty of garages nearby or use the Chinatown metro
stop only a block away. Please RSVP using the attached link to kick off 20
18 with awesome food\, drink\, education and camaraderie. We look forward
to seeing you there.

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FAQs

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Are the
re ID or minimum age requirements to enter the event?

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No\
, but you must be 21 to order an alcoholic beverage at the bar.

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What are my transportation/parking options for getting to and from t
he event?

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Limited street parking. Plenty of nearby garage
s and the Chinatown Metro stop is only a block away.

Charlotte’s got a lot! Charlotte is a lively city with acti
vities ideal for all ages including dining\, shopping\, live music\, uniqu
e night life venues\, and sports & recreation. Steps away from the Nascar
Hall of Fame\, Bank of America Stadium. Come and join the fun as we experi
ence what Charlotte has to offer!

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The Westin Charlotte will host <
span class='bold'>ChefConnect: Charlotte\, February 25-27. If you’r
e a chef exploring new ideas and flavors\, a student looking to gain exper
ience or a foodservice professional keeping atop the latest and greatest\,
we’ve got plenty of educational and networking opportunities for you.

\nJoin your fellow culin
arians at the beautiful Army Navy Country Club in Fairfax\, VA for our Apr
il chapter meeting.

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Nancy Bryner from Grower’s Express
will be creating flavorful\, healthy\, and on-trend dishes using their lat
est line of premium\, value-added vegetables designed to save valuable lab
or hours in your operation. Host Chef\, Steve Ryder and his team will inco
rporate some of their local flavors into this great evening of education a
nd camaraderie sponsored by our good friends at Keany Produce.

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The
re is no cost to attend\, but please RSVP in advance using the Eventbrite link here so we can get an accurate head count. We look f
orward to seeing you all at this long overdue chapter meeting!!

The
Greater Baltimore Chapter (GBC) of the ACF is hosting an AAC dinner at the
Maryland Club. Proceeds for the dinner will support the AAC scholarship f
und at Anne Arundel Community College (AACC) as well as donate to the ACF
National Culinary Olympic Team.

You are invited to a very specia
l chapter meeting featuring a pairing of fresh oysters from Mad Ho
use Oysters and an oyster stout from Raven Beer.
Learn about how this collaboration from two iconic Maryland brands came t
ogether along with some facinating facts about oyster farming and brewing.
All of this is in an idyllic setting just steps from the Magothy River an
d Chesapeake Bay.

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Come out and enjoy a relaxing afternoon of great
food\, camaraderie and lawn games with your fellow chefs. The event will
take place under a tent so rain or shine\, it should be a great afternoon.
We do need a headcount for food so please RSVP using the Eventbrite links
below. We look forward to seeing you soon.

Ple
ase join us at the beautiful Warrior Retreat at Bull Run in Haymarket\, VA
on Sept. 8th\, 2018 for a night of fun and amazing food prepared entirely
by Military Chefs from all five branches of the service. The meal will co
st $150 per person which is a steal for 10-course wine paired benefit dinn
er to support our community garden. Money raised will purchase organic gar
den soil\, seeds\, tools and more. It will also allow us to invite free Wo
unded Warriors and their caregivers\, providing them with an incredible cu
linary experience.

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I moved from Omaha to the area in 2016 and from
the moment I arrived at my new duty location I realized the choices for h
ealth eating were limited. I noticed there was quite a bit of vacant prope
rty on my installation. I thought about how it could be put to better use.
I thought of a plan to create a community garden for the installation. I
spoke with friends and found another service member had been working towar
ds a similar goal. We didn’t realize that it would take us 15 months of re
d tape and many “no’s” before we would get a yes.

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But\,
the yes had a catch! We could only plant a community vegetable garden if
the project broke even at a minimum. I have asked 4 other military Chefs t
o assist me in creating a 10-course wine paired benefit dinner to raise mo
ney supporting the garden. Together we have 1 Chef from each branch of ser
vice. The dinner will feature a farm-to-table meal with a twist\, the meal
follows the life cycle of a garden. We have partnered with local farmers\
, and vendors and the meal will include wines\, beer\, and coffee.

September’s ACF Chapter Meeting will be a jo
int meeting with our sister ACF Chapters of The Nation’s Capital Chef’s As
sociation and the Greater Baltimore Chapter. The agenda consists of a Wine
Tasting and Presentation by Total Wine’s staff followed by brief business
updates for each chapter. Cheese and fruit platters will be served alongs
ide your tastings. RSVP is required by September 8th with entry fee of $10
per person. Payments can be made to GBC Chapter’s Treasurer\, Lisa Tomece
k at lchristhlf@bcps.org

Kick off th
e new year with your fellow culinarians at Old Hickory Steakhouse at sceni
c National Harbor. We will offer food and beverage tastings from our frien
ds at Raven Beer\, Madhouse Oysters\, and Chesapeake Smokehouse with a cas
h bar to ward off that January chill. Plus\, we will announce and swear in
the new NCCA board for the 2019-20 term.

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Street parkin
g is limited\, but there are plenty of garages nearby. Please RSVP using t
he attached link to kick off 2019 with awesome food\, drink\, education an
d camaraderie. We look forward to seeing you there.

Come and join
your peers for happy hour and bowling at Pinstripes in Georgetown. We ha
ve four lanes reserved for the chapter along with cheese trays and hors d’
ouvres donated by the fine folks at Metropolitan Meat\, Seafood and Poult
ry. Ticket price includes two (2) drink tickets and light hors d’ ouvres.
You can always purchase additional food and drinks from their freshly pre
pared\, full bar menu.

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So bring a friend and enjoy a few hours of
happiness with your fellow foodies bowling or playing bocce. This is an e
xcellent recruiting event if you have any co-workers or industry partners
thinking of joining the chapter. We look forward to seeing you all on Mon
day\, April 22nd in Georgetown.

All ar
e welcome to join the NCCA May chapter meeting at the beautiful and histor
ic Cosmos Club in Washington\, DC. Host chef\, Will Rogers\, CEC\, CCA wi
ll discuss the CMC exam process from his first-hand experience. Douglas S
inger from Singer Meats will give a quick tutorial on his exquisitely craf
ted cured meats program. Food\, soda\, coffee and tea will be provided.

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We look forward to seeing you on Monday\, May 6th for a great educat
ional seminar\, cured meat tasting and networking experience with fellow c
hefs and foodies. Please RSVP using this link so we can get a head count.
See you then!!

We welcome all NCCA members\, friends a
nd industry partners to an enjoyable day of relaxation and fun at our annu
al President’s Picnic. This is a great time to bring friends and family fo
r a day on the waterfront with volleyball\, horseshoes\, and corn hole. Fo
od and drink will be provided\, but we will always welcome any culinary creations you wish to bring. Please RSVP so we can get a he
ad count. There is a small $5 fee to help cover the food and drinks. So lo
ad up the car and join your fellow chapter members for this great event. W
e look forward to seeing you there come rain or shine.

Join the Nation’s Capital Chef’s Association for our annual g
olf tournament on September 16\, 2019. This is our largest fundraising eve
nt of the year with proceeds benefitting Warrior Events: www.warriorevents.
net